SOUR CREAM AND CHEESE POTATOES

PREPARATION:

Preheat oven to 350°. Place the potato chunks into a container, cover with hot water and let stand for 30 minutes. Stir and drain any excess water. Place in a casserole dish, and set aside. In a medium saucepan combine the cream of chicken soup, sour cream, diced onion, butter, and 1 ½ cups of the grated cheese. Heat the mixture over medium heat, stirring frequently, until the cheese is melted. Pour over the potatoes and mix together. If desired, season with salt and pepper to taste. Top with the remaining ½ cup of cheese and bake until the cheese is melted.